There’s not much I like about summer. I don’t like the bugs. I can’t stand the beach traffic. I’m not a fan of the heat and humidity, but I do love the fresh fruit! Whether it’s right off the vine, over ice cream or yogurt, baked in a pie or poured over short cake. For fresh blackberries I’m even willing to face swarms of mosquitoes—and have the bites to prove it.
Before school starts there’s still time for last minute picnics, barbeques, and trips to the beach. Fresh fruit is still in abundance and the hot weather calls for something sweet. The next time you need to bring a dish to a potluck or feel like a sweet snack, this fruit salsa recipe will satisfy your sweet tooth.
1 quart strawberries
1 pint blackberries
1 cup raspberries
2 Granny Smith apples
1 cup raspberry jam
Zest from 1 lime
Fresh mint, chopped
1-2 T. sugar if needed
Wash and hull strawberries; finely chop. Wash and chop blackberries and raspberries. Wash and peel apples; finely chop. Peel kiwis; finely chop. Drain any extra liquid if needed. Add lime zest, chopped mint, and jam, stirring well. If needed add a scant amount of sugar to sweeten your salsa. Tip: sugar will bring out the juices in the fruit, though, so avoid using too much so that your salsa doesn’t get runny.
Refrigerate an hour or two before serving. Serve with cinnamon tortilla chips.
24 fajita-size tortillas
1 cup cinnamon sugar
Butter flavored cooking spray (like Pam)
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
Place two tortillas on parchment paper-lined cookie sheets. Lightly spray tortillas with butter-flavored Pam, sprinkle with cinnamon sugar. Flip the tortillas over and repeat the process. Using a pizza cutter, cut each tortilla into 8 wedges. Bake until lightly golden brown, 7-9 minutes. Repeat, baking all 24 tortillas.
Store in an air tight container.
One nice thing about fruit salsa is that it is very forgiving. Whatever kind of berry you have in the fridge can be added. If you have one slightly shriveled peach, peel and chop it, and add it. Throw in some blueberries. It’s all good. The five fruits I’ve listed above are always my mainstays, but I do play around with this recipe depending on what’s in season or on sale or what’s ripe in my garden or looks good at the local farmer’s market.